Monkfish and Clam Bourride

• 6 small (1 1/2- to 2-inch) red potatoes (3/4 pound)
• 2 large leeks (white parts only), cut crosswise into 1/4-inch-thick slices
• 1 (1-pound) piece monkfish fillet, cut into 2-inch chunks
• 3 tablespoons extra-virgin olive oil
• Slow-braised tomatoes
• 1 large fennel bulb (sometimes called anise), stalks discarded and bulb halved lengthwise, cored, and thinly sliced lengthwise
• 1 cup thinly sliced shallots (4 medium)
• 4 garlic cloves, 3 thinly sliced and 1 halved crosswise
• 24 small hard-shelled clams (2 pounds) such as littlenecks (less than 2 inches wide), scrubbed well
• 1/2 cup dry white wine
• 1/2 cup water
• 1 teaspoon dried hot red pepper flakes
• 1 teaspoon finely grated fresh lemon zest
• 8 fresh basil leaves, chopped
• 2 tablespoons chopped fresh parsley
• 4 (3/4-inch-thick) slices crusty bread (about 4 inches wide), toasted
• Accompaniments: aioli and green olive tapenade
• Garnish: 8 whole fresh basil leaves

1. Quarter potatoes, then cover by 1 inch with salted cold water in a 3-quart saucepan and simmer, covered, until just tender, 7 to 10 minutes.
2. Drain in a colander, then cool.
3. Wash leeks in a bowl of cold water, agitating water to loosen any sand, and lift leeks from water to a sieve to drain.
4. Pat dry.
5. Pat monkfish dry and season with salt and pepper.
6. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear monkfish lightly on all sides until golden, about 2 minutes total (fish will not be cooked through).
7. Transfer fish to a plate using tongs.
8. Heat 2 tablespoons oil from slow-braised tomatoes in skillet over moderately high heat until hot but not smoking, then saute leeks, fennel, and shallots, stirring, until softened and edges begin to brown, 4 to 6 minutes.
9. Add sliced garlic and saute, stirring, until fragrant, about 2 minutes.
10. Add clams, wine, water, red pepper flakes, zest, and tomato halves and cook, covered, until clams are fully open, 6 to 10 minutes, checking every minute after 6 minutes and removing clams as they fully open.
11. (Discard any clams that have not opened after 10 minutes.)
12. Using tongs, transfer clams to a large bowl or soup tureen.
13. Add monkfish and potatoes to skillet and simmer, covered, until fish is just cooked through, 4 to 6 minutes.
14. Remove from heat and stir in basil and parsley.
15. Season with salt and pour over clams.
16. While monkfish is cooking, rub one side of each toast with a cut side of halved garlic clove.
17. Divide bourride among 4 shallow bowls.
18. Add a garlic toast and top with a spoonful each of aioli and tapenade.

red potatoes, leeks, monkfish fillet, extravirgin olive oil, tomatoes, fennel, shallots, garlic, littlenecks, white wine, water, lemon zest, basil, parsley, crusty bread, green olive tapenade, fresh basil

Taken from www.epicurious.com/recipes/food/views/monkfish-and-clam-bourride-107011 (may not work)